Active Time

　　20 min

　　Total Time

　　50 min

　　

Ingredients

Makes 4 servings

　　4 1/2 navel oranges

　　1/2 cup sugar

　　1/2 cup sweet Marsala wine

　　

Step 1

Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.

　　

Step 2

Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.

　　

Step 3

Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

　　

Nutrition Per Serving

Each serving contains about 181 calories and 1 gram fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　• Orange slices with sauce can be prepared 4 hours ahead and kept, covered, at room temperature.